NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Dice the russet potato into 1/2-inch cubes and toss them in a bowl with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 4

  While the potatoes roast, season the chicken breast evenly on both sides with the smoked paprika, garlic powder, and the remaining sea salt and black pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  Place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until tender and bright green.

• 7

  Plate the seared chicken alongside the roasted potatoes and steamed broccoli, then garnish with freshly chopped parsley.